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Wednesday, May 19, 2010

A perfect Spring dish

noon trout

This filet of trout over English peas and pork belly in an apple cider reduction is on the new evening menu at Noon Midtown, where I've eaten twice -- and very well -- in the last week. This particular dish is perfect for a Spring meal.

The cooking at Noon is an elegant play of locally sourced ingredients with clear flavors and occasional surprises, like a soft-boiled egg coated in panko,  fried and served with bits of country ham and asparagus or peas. (It's a starter called "Green + Ham + Egg.")

And prices are notably low. You can easily dine on a starter and entree for under $20.

Check out "Grazing" later this week for more details.

(Photo by Cliff Bostock.)

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